Gateau De Riz (Rice Pudding)

Title:
Gateau De Riz (Rice Pudding)

Yield:
4 Servings

Categories:
Rice,
Dessert,
Pudding,
Rice




Ingredients:





   1/3 c  Raisins


   1/4 c  Dark rum


     6 c  Milk


     1 c  Short grain white rice, such


          As Arborio


 1 1/2 c  Plus 1 T sugar


     1    Vanilla bean, split


     4    Eggs, separated


          Creme Anglaise (optional)






 Soak raisins in rum in a bowl for 1 hour.  Combine milk, rice, 1/2 c sugar,


 and vanilla bean in a medium saucepan. Bring to a boil over medium heat,


 reduce heat to medium-low, cover and cook, stirring occasionally, until


 rice absorbs all liquid, about 1 hour.  Remove from heat, scrape seeds from


 vanilla bean into rice, discard pod. Set aside to cool to room temperature.


 


 Pour 1 c sugar into a skillet (shake so the sugar spreads evenly) and place


 over medium-high heat.  Cook, without stirring, until sugar begins to melt,


 about 2 minutes, then stir with a wooden spoon until golden and just


 beginning to foam, about 3 minutes.  Remove from heat and carefully pour


 into a 9" baking pan, and (working quickly) tilt to cover bottom and sides.


 


 Preheat oven to 375.  Stir egg yolks and raisins (discard rum) into rice.


 Beat egg whites until foamy.  Slowly add 1 T sugar, beat until soft peaks


 form, then fold into rice mixture.  Transfer to caramelized pan. Set pan in


 a shallow pan of water (bain marie) and bake until a knife inserted into


 the middle comes out clean, about 1 hour. Cool slightly in pan, then turn


 out onto a platter.  Swerve with creme anglaise if desired.


 


 (Picture of finished product and one serving in magazine shows the pudding


 has been cut into a wedge shape, like you'd cut a piece of pie)


 


 From Saveur May/June '96


 


 From the recipe files of suzy@gannett.infi.net


 Posted to MM-Recipes Digest V3 #297


 


 Date: Tue, 29 Oct 1996 23:03:36 -0500 (EST)


 


 From: suzy